毛细管区带电泳法测定食品中山梨酸、苯甲酸和糖精的含量  

Determination of sorbic acid,benzoic acid,saccharin in food by capillary electrophoresis

作　　者：王咏梅[1] 刘恺[1] 卢玉妹[1] 霍莉[1] 

机构地区：[1]保定师范专科学校化学系,保定071000

出　　处：《食品科技》2007年第6期227-229,共3页Food Science and Technology

摘　　要：采用毛细管区带电泳(CZE),以10mmol/L硼砂和0.1%草酸(pH8.26)为缓冲液,分离电压20kV,检测波长230nm,压差进样时间10s,以焦性没食子酸为内标,在7min内分离和测定了食品中山梨酸、苯甲酸和糖精的含量。线性范围:山梨酸4～640mg/L、苯甲酸4～640mg/L、糖精4～1000mg/L;样品加标回收率在95.0%～98.4%,相对标准偏差(RSD)均小于4%。方法简便、快速、准确。Capillary zone electroresis（CZE） was used to detect the quantity of food additives： benzonic acid and saccharin. Under the optimum conditions, the analyses could be separated within 7 min at a separation voltage of 20kV in 10mmol/L borax and 0.1% oxalic acid（pH8.26）. With 230nm of the detection wave length, using gallic acid as the internal standard, the linear ranges for sorbic acid, benzoic acid and saccharin were 4～640mg/L, 4～ 640mg/L, and 4～1000mg/L, respectively. The recovery of this method to the real samples was found to be better than 95% and the RSDs were below 4%. This is a good method for the quantification of additives in the food.　

关 键 词：毛细管电泳 山梨酸 苯甲酸 糖精 

分 类 号：TS207.3[轻工技术与工程—食品科学]